Abstract
The Dietary Connection — The Senses and Gastronomy — The Visual Sense in Gastronomy — The Auditory Sense — The Taste of Food — Taste Perception in Man — The Sense of Smell — The Sense of Touch — Temperature and Taste — Sensitivity to Pain — Organoleptic Aspects of Quality Recognition — Habituation of the Senses — Meals and Habituation — Methods for Avoiding Habituation of the Senses — Widsom and Fallacy of Food Choice — The Sequence and Content of Courses — The Flavouring of Foods
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